This dish originates in the Middle East and consists of eggs poached in a spicy tomato sauce.

Heat a dash of oil in a large pan and sauté the onion until it is turning translucent. Add the garlic and chilli and continue frying on a low heat until the garlic is about to change colour.

Add the paprika, cumin and tomatoes to the pan and leave to simmer away for about 15 minutes. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Crumble the feta over the whole lot. Cook the eggs until the whites are firm and the yolks have thickened but are not hard. If the tomato sauce gets dry, add a few spoons of water. Scoop the eggs onto a warm plate and serve with the tomato sauce and pitta bread.

Heat a dash of oil in a wok or pan and pour in the egg. Allow to harden like an omelette and stir at the last minute breaking it up into little pieces.

Set the egg aside and add a little more oil. Quickly fry the garlic, onion, chilli and ginger until the onion has softened. Add the curry powder and turmeric and stir.

Add the rice to the pan and heat through, stirring all of the time. Add the soya sauce and the egg back to the pan. Taste and season. Stir through the spring onions and serve.

Zesty Haddock on a Bed of Spaghetti

Spaghetti for 4
Flour for dusting
4 fillets of haddock, about 130g each
2 dashes of olive oil
4 cloves of garlic, finely chopped
A handful of capers, chopped
Juice and zest of 1 lemon
A bunch of chives, chopped

Put the spaghetti on to boil in lightly salted water and drain when cooked.

Dust the haddock in the flour and season well.

Heat a dash of oil and fry the garlic and capers until the garlic is about to change colour. Set aside and reheat the pan. Place the haddock skin side down first then turn halfway through cooking.

Add the lemon juice and zest to the pan just as the fish is cooked through. Once the fish is cooked remove it from the pan. Add the garlic, capers and cooked spaghetti back to the pan with the chopped chives. Toss the spaghetti in some oil and any juices from the pan and serve with the fish.

Aubergine Bake

A dash of olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
A handful of thyme, removed from the stalk
2 large aubergines, cut into slices
1 red pepper, deseeded and sliced
A handful of sultanas
A handful of pine nuts
1 ball of mozzarella
1 sheet of puff pastry
Tin of tomatoes

Heat the oil in a saucepan and saute the onion until it is turning translucent. Add the garlic and fry until it is changing colour. Add in the thyme and tomatoes and leave to simmer away for about ten minutes then season.

In the meantime, sprinkle the aubergine and peppers with salt and a little oil. Place under a hot grill until it is browned on each side. Place onto some kitchen paper to drain excess oil and salt.

Layer the pepper and aubergine in an ovenproof dish and sprinkle with the sultanas and pine nuts. Pour the sauce over the whole lot and place slices of mozzarella on top.

Cut the pastry so it is just a bit larger than the dish. Place it on top and tuck it in at the sides. Cut a cross shape hole in the centre to let the air out when cooking.

Bake in a medium oven for about 15 minutes until the pastry is baked and golden and the cheese is bubbling.